Chocolate University Online Blog
I enjoy making cheesecakes. Over the years I have picked up a few good recipes. One of my favorites is a Garlic Cheesecake! As you can imagine, this is not for dessert. It’s a good appetizer though.
Well, I’m not writing for Garlic University Online so I’m not going to give you the recipe for that cheesecake. Instead, I’m going to give you the recipe for one of my absolute favorite chocolate cheesecakes.
This is a substantial cheesecake with lots of chocolate impact. It’s rich and dense. It takes time to make, but the results are really worth the effort.
Cocoa Cheesecake Supreme
• 1 cup chocolate wafer crumbs
• 3 tbsp margarine
• 4 8-ounce packages of cream cheese, softened
• 1 cup sugar
• 1/3 cup cocoa powder
• 4 eggs
• 1 cup sour cream
• 1 tbsp vanilla extract
Melt the margarine and pour over the chocolate wafer crumbs. Mix well to fully coat the crumbs. Press crumbs evenly onto the bottom of a 9-inch springform pan to form a crust. Bake at 325° F for 10 minutes.
Blend together the cream cheese, sugar, and cocoa in an electric mixer. Add the eggs, one at a time. Mix well after each one. Slowly add the sour cream, blending completely. Pour the mixture over the crust.
Bake the completed cheesecake at 350° F for 1 hour and 15 minutes. Remove from oven and immediately loosen the cake from the edge of the pan, being careful to avoid cutting into the cake. Do not remove the pan until the cheesecake has cooled. Chill for several hours or overnight before serving.
Save yourself a really big slice! |
Enjoy!
Categories: chocolate recipes
Tags: cheesecake, chocolate dessert, cocoa powder
I’m sure you will enjoy staying indoors during this wintry weather time of year. You can bake up some comfort food – like cheesecake! Here is variation of a chocolate cheesecake I like by adding coffee liqueur.
Cappuccino Chocolate Cheesecake
• 1 1/4 cups chocolate wafers, crushed
• 1/8 teaspoon cinnamon
• 8 ounces light cream cheese
• 1 cup sugar
• 1 cup unsweetened cocoa powder
• 2 eggs
• 2 1/2 cups sour cream
• 2 tablespoons coffee liqueur
• 1 teaspoon vanilla
• 1 teaspoon cocoa powder for garnish
Preheat oven to 350°. Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch spring-form pan.
Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in eggs. Stir in 2 cups of the sour cream, coffee liqueur, and vanilla. Turn into prepared pan. Bake for 30 minutes or until set.
Spread remaining sour cream evenly over top. Return to oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered. Remove from spring-form pan. Just before serving, dust top with cocoa powder. |
Enjoy!
P.S. Would you like to test some recipes? If so, fill out the form on the “contact us” page and let me know.
Categories: chocolate recipes
Tags: cappuccino, cheesecake, chocolate dessert, coffee liqueur
Bryn let’s me make the cheesecakes at our house. In my opinion there’s nothing like a good cheesecake to help celebrate any worthy event.
For your Thanksgiving chocolate fix this year you might want to try a chocolate chip cheesecake.
Chocolate Chip Cheesecake
• 1 1/2 cups finely crushed cream-filled chocolate sandwich cookies
• 2 to 3 tablespoons margarine or butter, melted
• 24 ounces cream cheese, softened
• 14-ounce can sweetened condensed milk
• 3 eggs
• 2 teaspoons vanilla
• 1 cup mini chocolate chips
• 1 teaspoon flour
Preheat oven to 300°. Combine crumbs and margarine; press firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla. Toss 1/2 cup chips with flour; stir into cheese mixture. Pour into prepared pan. Top with remaining chips.Bake 55 minutes or until center is set. Cool. Chill. Refrigerate leftovers. |
Enjoy!
Categories: chocolate recipes
Tags: cheesecake, chocolate chips, chocolate dessert
I love baking brownies on a cold, blustery day like today. I love smelling the chocolate cooking in the oven; the way the brownies steam when I cut them in the pan; and the way the vanilla ice cream melts after I drop a scoop on the top. Ah!
The complete experience should be shared with a loved one.
Chocolate Raspberry Cheesecake Brownies
• 6 ounces semi-sweet chocolate, chopped
• 3 ounces unsweetened baking chocolate, chopped
• 16 ounces cream cheese, softened
• 2 cups sugar
• 4 eggs
• 1 tablespoon vanilla
• 1 cup butter, softened
• 1 cup flour
• 1/4 teaspoon salt
• 1/2 cup raspberry jam
In heatproof bowl set over hot (not boiling) water, melt semi-sweet chocolate with unsweetened chocolate. Remove from heat; stir until smooth. Let cool to lukewarm.
In large bowl, beat cream cheese with 1/3 cup of the sugar until smooth. Beat in 1 of the eggs and 1 teaspoon of the vanilla until well combined. Set aside.
In separate large bowl, beat butter with remaining sugar until smooth. Beat in remaining eggs, one at a time, beating well after each addition. Beat in remaining vanilla, then chocolate, mixing well. Mix in flour and salt just until combined.
Lightly grease a 13×9-inch cake pan.
Reserve 1 cup of the chocolate batter. Spread remaining chocolate batter in pan. Spread with cream cheese mixture. Spoon reserved chocolate batter in dollops over top. Spoon jam in smaller dollops among chocolate dollops. With knife, zigzag through layers for marble effect.
Bake in 350° oven for 35 minutes or until tester inserted 2 inches from center comes out slightly moist. Let cool on rack. Cut into squares while slightly warm. |
Enjoy!
Categories: chocolate recipes
Tags: brownies, cheesecake, chocolate dessert, cream cheese, raspberries
A few days ago Bryn mentioned a cheesecake and Pinot Grigio pairing.
 What she failed to mention is that it was I who suggested the Pinot Grigio as a potential pairing with the cheesecake.
Having tasted several of the wines earlier in the evening, I knew upon the first taste of the cheesecake that we would have a winning combination. Since the last of the Pinot was already in my glass I had to take it over to Bryn and tell her to taste the combination.
Somehow that experience developed into a crazy article about cheesecake and the Olympics. Hmm. Maybe the holiday stress is started to get to her. 
Anyway, I thought this might be a good opportunity to share the recipe for the cheesecake. After all, I am the cheesecake master in our house!
Chocolate Marble Cheesecake
1 package of basic brownie mix (8 or 10 ounces)
2 8-ounce packages of cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup semisweet chocolate chips, melted
Lightly grease the bottom of a 9-inch springform pan. Prepare the brownie mix as recommended on the package. Then spread the batter into the springform pan. Bake for only 15 minutes at 350°F even if the package says you need more time.
While the brownie bottom is baking, combine the cream cheese, sugar, and vanilla extract until smooth. Then add one egg at a time, blending well after each. Pour the cheese batter over the baked brownie layer.
Melt the chocolate chips in the microwave, stirring often until smooth. Using a spoon glop the the chocolate into 5 or 6 areas on the surface of the cream cheese layer. Now use a knife to cut through the batter to obtain a swirled effect.
Bake at 350°F for 35 minutes until center is firm but still jiggles. Immediately loosen the cheesecake from the rim of the pan. Cool before completely removing rim.
Cut a slice for yourself and enjoy! |
And, if you want to try something great, open a bottle of Pinot Grigio and sip along while you eat.
Categories: chocolate recipes
Tags: cheesecake, chocolate dessert, wine
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